Bottling and warm temps

Original question was posted by Steiner but there wasnt much answer. I'm curious too.

Would bottled/conditioning beer be relatively safe from the heat since the fermentation is done or could the heat still add some esther-y flavors?

I would think it would be fine for their temps to raise, but would not advise it. Even though fermentation has ceased, there still could be some adverse effects on your beer from the temperature fluctuation.

Just my thoughts...

What's just as important as the beer being the right temp is it being a constant temp, temp fluctuations are very bad.

Okay, bottle conditioned beers should ideally be kept under 75 degrees F. Anything over 80 degrees can ruin your beer. Unlike the fruity esthers produced when fermenting to hot, storing your beer in hot temps can lead to bitterness, astringency, and general skunking.

Most people condition around 65 degrees for 3 weeks to obtain carbonation, then move their beers someplace cooler (55-60) for longer term storage.